9 Things to Remember at a Crawfish Boil

A real, honest-to-goodness crawfish boil can be a highlight of spring, but there are a few things to remember, both as host and guest. Here are 9 rules to memorize before (and after) the mudbug peeling begins.

Don’t skimp on the boil seasoning—keep it spicy. “There is nothing more boring than an under-spiced crawfish boil,” writes Lianna Patch of The English Maven blog. “It’s like traveling to the Grand Canyon and turning the other way.”

Don’t be picking through the pile to get the biggest, juiciest-looking crawfish. “No cherry picking,” says the Bevi Seafood’s etiquette guide. “Unless you are under 7 or over 70 we don’t suggest you go for it, unless you want your hand slapped.”

Everybody comes to a crawfish boil to pig out, but nobody wants to be eating next to a glutton. “Never eat more than 3 pounds of crawfish at someone’s home,” writes Jodi Borrello. “Unless they are a relative.” Turns out blood is thicker than inhibition.

An inflexible rule of the boil: Provide plenty of beer. “I’ve never been to a boil that didn’t include at least one ice chest full of beer to help wash down those tasty mud bugs,” writes Cheryl Hill-Burrier.